Ingredients: |
Ingredients: 1 c. whole milk
1/4 c. granulated sugar
6 T. unsalted butter, softened, divided
1 (1/4 oz) envelope dry yeast
1 1/2 tsp. Kosher salt
1 large egg yolk at room temperature
2 large eggs, at room temperature, divided
3 3/4 c. all-purpose flour, divided, plus more for work surface
cooking spray
1 T. water
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Directions: |
Directions:Heat milk in a small saucepan over medium heat, stirring occasionally, until just bubbling around the edges, about 5 minutes. Remove from heat and pour into the bowl of a stand mixer fitted with a dough attachment. Stir in sugar and 4 T. butter; let cool, stirring occasionally, until mixture is between 110º F and 120º F (43º C and 48º C) about 10 minutes. Stir in yeast; let stand until mixture is foamy, about 10 minutes. Add salt, egg yolk, 1 egg, and half of the flour. Beat at low speed until combined, about 1 minute. Still on low speed, carefully add remaining flour, 1/2 c. at a time, and beat until dough just comes together, about 1 minute. Dough will be very sticky and wet. Increase speed to medium, and beat until dough pulls away from sides of bowl and dough is smooth and elastic, 8 to 10 minutes.
Coat a large bowl with cooking spray; transfer to prepared bowl. Cover loosely and let rise in a warm place until about doubled in size, about 1 hour. Use a sharp knife or pizza cutter, cut dough into 16 (2-inch) squares. Place dough squares onto a parchment paper-lined baking sheet about 1/2 inch apart. Cover loosely with plastic wrap; set aside at room temperature until about doubled in size, 1 hour (it's okay if the baking sheet looks a little crowded).
Preheat the oven to 350º F (175º C). Brush tops with melted butter. Bake until golden brown, about 12 to 16 minutes. |
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